Queen's Jam (Raspberry Blueberry Jam)
Ingredients
- 1 ½ cups crushed raspberries 1 12-ounce bag of frozen raspberries or about 2 cups of fresh raspberries
- ½ cup crushed blueberries about 1 cups of fresh berries
- 4 cups granulated sugar
- 1 pouch CERTO liquid fruit pectin
- 2 tablespoons fresh lemon juice
- 1 heaping cup fresh blueberries
Instructions
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Wash glass jars or plastic containers and lids with hot soapy water. Rinse well then dry thoroughly. (I like to run mine through the dishwasher.)
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Crush the raspberries thoroughly (I use a potato masher for this). Measure exactly 1 ½ cups of the crushed berries into a large microwave-safe bowl.
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Crush the blueberries with a fork or potato masher. Measure exactly ½ cup into the bowl with the raspberries.
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Stir in sugar until thoroughly combined. Scrape sides of the bowl to incorporate sugar crystals along the edges.
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Place the bowl in the microwave on high power for 3 minutes. (Mixture will not cook but will become warm enough for sugar to dissolve). Remove from microwave and stir well for another minute.
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Allow the fruit/sugar mixture to sit for 2 hours, giving it a good stir about every 30 minutes. Take a taste to make sure the sugar is dissolved. If it still has a bit of a grainy texture, stir for another minute or two until sugar is well-dissolved. When the sugar is well-dissolved the mixture will actually deepen in color and lose it's "cloudiness". That's when you're ready for the next step.
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Mix pectin and lemon juice. Add to fruit/sugar mixture; stir for 3 minutes. (Don’t cheat. Set a timer!)
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Add one rounded cupful of fresh blueberries
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Fill containers to within ½ inch of tops. Wipe off top edges of containers and cover with lids. Let stand at room temperature for 24 hours.
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The jam is now ready to use. Store in refrigerator up to 2 weeks or freeze extra containers up to 1 year. Thaw in the refrigerator before using.
Recipe Notes
See Café Tips above for more detailed instructions and further tips.
Adapted from Kraft.
Makes 5 cups of jam.